Kvasny Prumysl, 1993 (vol. 39), issue 3
Stratcgies of modern hop boiling.Peer-reviewed article
J. ČEPIČKA, G. BASAŘOVÁ
Kvasny Prum. 1993; 39(3): 66-69 | DOI: 10.18832/kp1993005 
The article comprises the most important knowledges about physical and chemical reactions during hop boiling, especially with respect to hop resins and volatile oi s. The following factors are discussed: the procedure of hop addition and hopping rate, the time of wort boiling, the form of heating, temperature and pressure during wort boiling, the construction and material of the brewing vessel. From our knowledges it can be concluded that for a development or a treatment of wort boiling technology it is necessary to take into account, in addition to economic viewpoint, also physico-chemical aspects. Otherwise, some changes in bitterness and the whole...
Determination of α-amylase activity in cereals using eS-Test amylase.Peer-reviewed article
J. ZEMEK, V. HOMOĽOVÁ
Kvasny Prum. 1993; 39(3): 69-73 | DOI: 10.18832/kp1993006
The results proved that the determination of α-amylase activity using eS-Test Amylase permits a standard, simple and correct procedure applicable in plant laboratories equipped with spectrophotometers with the detection above UV spectrum. The procedure for the determination of α-amylase activity in wheat is the same as in any other biotechnologicaly significant hydrolytic enzymes published in articles (23-29). This fact shows the advantage of the described method from the standpoint of a standardization of methods used for the determination of enzyme activities.(In Slovak, English summary only)